Bake Your Way To Great Prizes

(NAPSI)—A plate of delicious cookies and a glass of excellent Port
sounds like the recipe for a great evening—but the right combination
can bring you much more.

That's because the second annual Fonseca BIN 27 Port & Cookie
Rumble has launched. The contest, which runs through November 15, 2013, seeks
the best original cookie recipe to pair with Fonseca BIN 27 Port. To enter,
upload a recipe and photo to Facebook.com/Fonsecabin27.

Chocolatier Jacques Torres (above) and cookbook author Dorie Greenspan (below) are two of the judges in a delicious cookies and Port recipe contest.

The Grand Prize winner gets two tickets to the Food & Wine Classic at Aspen, a KitchenAid
Freestanding Induction
Range and a KitchenAid
Pro Line Series 7-Qt Bowl Lift Stand Mixer. The People's Choice Prize
is the KitchenAid Pro Line Stand Mixer.

To inspire you, Greenspan created this recipe:

BIN 27 Broundies
(Round Brownies)
Yields about 24 Broundies

2 tablespoons BIN 27 Port

2 tablespoons water

1 cup dried cherries, coarsely
chopped

5 tablespoons unsalted butter, cut
into pieces

10 ounces semi- or bittersweet
chocolate (divided), finely chopped

¾ cup sugar

2 large eggs, cold

½ teaspoon fine sea salt

¼ teaspoon freshly ground
black pepper

⅓ cup all-purpose flour

Position the racks to divide the
oven into thirds and preheat the oven to 325 degrees F. Butter 2 muffin tins,
dust the interiors with flour and tap out the excess, or use a baking spray.
Bring the BIN 27 Port and water to a boil, reduce the heat to low, add the
cherries and stir until the liquid evaporates. Turn the fruit into a bowl;
cool. Put the butter in a heatproof bowl over a saucepan of simmering water;
top with 6 ounces of the chopped chocolate. Heat, stirring, until
melted—you'll have a thick, shiny mixture. Remove the bowl from
the saucepan and beat in the sugar (the mixture will turn
grainy—don't worry). One by one, beat in the cold eggs followed
by the salt and pepper. Give the mix a few strong stirs, then gently stir in
the flour. Add the cherries (and any liquid in the bowl) and the remaining
chopped chocolate. Divide the batter evenly among the muffin tins. Bake the
Broundies for about 20 minutes, or until the tops are uniformly dull; a
toothpick inserted into the centers will come out clean. Cool the Broundies
to room temperature in the tins and then unmold them.